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Gino D'Acampo's tagliatelle with sausage, rosemary and porcini

Autumn is here and nothing quite hits the spot like a warming bowl of pasta.

Luckily, Gino’s on hand to cook up his signature tagliatelle for us with Italian sausage and porcini mushrooms - and the best bit is, it only takes ten minutes to make!

Tagliatelle with sausage, rosemary and porcini mushrooms

Serves: 4


400g Italian sausages or good quality pork sausages

6 tablespoons olive oil

1 leek, washed & finely chopped

2 tablespoons fresh rosemary leaves, finely chopped

50g dried porcini mushrooms, soaked in warm water for 15 minutes, drained

100ml dry white wine

150ml double cream

500g fresh egg tagliatelle

Salt and freshly ground black pepper


1. Remove the skins from the sausages and place the meat mixture in a bowl

2. Heat the oil in a large frying pan over a low heat and fry the sausage meat and the leek for 5 minutes, stirring occasionally with a wooden spoon to crumble the meat

3. Add in the rosemary and mushrooms, season with salt and pepper and continue to cook for 2 minutes

4. Pour in the wine and cook for a further minute to allow the alcohol to evaporate

5. Pour in the cream, mix everything together and cook for 1 minute. Set aside.

6. Meanwhile cook the pasta in a large saucepan of boiling salted water until al dente. Use tongs to add the cooked pasta to the sauce.

7. Toss everything together for 30 seconds to allow the flavours to combine

8 Serve immediately

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Weekdays 10am-12:30pm